Cheesy Taco Pockets

Photo from: https://www.tasteofhome.com/recipes/hearty-pita-tacos/

Yield: 5 Taco Pockets

Ingredients for Taco Pockets:

• 2 tsp oil

• 1 green bell pepper

• 1 tbsp taco seasoning

• 5 pitas with pockets

• 1 & 1/4 cup shredded cheese

• 1 cup black beans (Optional)

Ingredients for Taco Seasoning*:

• 1 tbsp chili powder

• 1 1/2 tbsp cumin

• 1 1/2 tsp onion powder

• 3/4 tsp garlic powder

• 1 1/2 tsp oregano

• 1 1/2 tsp salt

• 1 tsp black pepper

Equipment:

• Cutting board

• Knife

• Strainer

• Large mixing bowl

• Oven

• Oven mitts

• Sheet pan

• Measuring cups and spoons

• Small bowl

• small container or plastic bag

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Directions:

1. Your box includes a prepared taco seasoning. Next time to make the seasoning yourself, mix together all the spices under the taco seasoning ingredient list in a small bowl. Store leftovers in a small container or plastic bag for future use.

2. Lightly grease a sheet pan with 1 tsp oil and pre-heat your oven to 375 F.

3. With adult supervision, chop green bell pepper into bite size pieces. If using black beans, rinse, drain and measure 1 cup.

4. Place beans and chopped pepper into a large mixing bowl.

5. Add 1 tsp oil into the veggie mixture and stir to coat sprinkle in 1 tbsp of taco seasoning and mix to combine.

6. Cut pitas in half and use your hands to gently open up the pocket.

7. Place 1/4 cup of the veggie mixture inside the pocket of the pita. Sprinkle 1/4 cup shredded cheese inside. Place onto a greased baking sheet.

8. Bake in your pre-heated oven for 10 minutes, or until cheese is melted.

9. Remove from oven and allow too cool before slicing and serving.

10. Serve with homemade salsa.

Storage Tip:

Keep extra taco pockets in the freezer. You can quickly reheat it in the oven at 375 F for 5-7 minutes.

Fun Fact:

Red, yellow, and orange bell peppers are just green bell peppers that have been left on the vine to ripen longer!